Almond Keli Lu, with a gentle bite, instantly fills the mouth with a crisp texture on the outside and a soft texture on the inside, leaving an endless aftertaste.

2024-06-17 03:00:03 99

Today, make a classic French sweet almond cola with a unique appearance and crispy golden skin, as if it contains infinite surprises. With a gentle bite, the texture of crispness on the outside and softness on the inside instantly permeates the mouth, leaving a lasting impression.

Details of ingredients

milk300 grams
Unsalted Butter 30 grams
Sugar powder100 grams
Eggs1 unit
yolk1 unit
Low gluten flour70 grams
almond powder20 grams
Rum10 grams

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timeone day

Steps to make Almond Keli Lu, with a gentle bite, instantly fills the mouth with a crisp texture on the outside and a soft texture on the inside, leaving an endless aftertaste.

1. 300g of milk and 30g of salt free butter, simmer slowly until the salt free butter melts.
2. Add 100 grams of sugar powder and stir until the sugar powder is completely dissolved.
3. Mix 1 egg and 1 egg yolk evenly, and add milk while it is hot. Stir well.
4. Sieve in 70g of low gluten flour and 20g of almond flour, stir until melted evenly.
5. Sieve 2-3 times to remove unmelted large particles, which can make the batter smoother.
6. Add 10 grams of rum and stir well.
7. Wrap the prepared batter with cling film and refrigerate for 12-24 hours before use. After the batter is refrigerated, take it out and stir evenly for later use.
8. Brush a layer of salt free butter on the mold.
9. Sprinkle a layer of flour.
10. Shake off any excess flour.
11. Pour in the batter, pour 9 minutes full, and wipe off any excess flour on the edges.
Preheat the oven at 230 ℃ to the desired temperature, then bake for 20 minutes before turning to 180 ℃ for 50 minutes. Note: It will float for about 20 minutes midway. You can take it out and shake it a few times to let it fall back, then put it back and continue baking.
13. After baking, take it out and shake it a few times to remove internal heat and facilitate demolding. Reverse the mold release.
14. Let it cool down.
15. Almond Keli Lu, complete O
16. The exterior of Keli Lu is golden and crispy, as if it contains infinite surprises.
17. The outer skin is crispy and fragrant. With a gentle bite, the texture of the outer crispy and inner soft instantly permeates the mouth, leaving a lasting impression.
The milk aroma of almonds and butter permeates during chewing.
19. The interior of Keli Lu is soft, like a cloud melting on the tip of the tongue, releasing a full sense of happiness.